Before Nate was born, we started buying books for him. Dr. Seuss was one of the first authors we purchased. Dr. Seuss and I go way back.

When I was in elementary school, our librarian celebrated Dr. Seuss’ birthday each year with green eggs and ham. She made bright green eggs with a side of ham for every kid in the school. The eggs were cooked right in the library in a table-top skillet. It was the highlight of our week, possibly the month.

These days if the school librarian cooked up eggs in the middle of the library full of artificial green food dye, the moms would be up in arms (including me!). I’m not even sure it’s legal to feed kids home-cooked foods at school anymore. I know I couldn’t when I was teaching.

Whether or not the school librarian celebrates Dr. Seuss’ birthday with green eggs and hams, you can still celebrate with his books. I missed his birthday by a week but there is a great monthly book club offer that runs through Wednesday, March 13th I want to share with you: Dr. Seuss & His Friends.

Get 5 Dr. Seuss books for just $5.95 and a free backpack! There is no obligation to purchase any more books.
Receive 3 new books each month.
Create lasting memories with the same classic stories you loved as a child.
Wacky and wonderful characters will engage and entertain your child.

Note: This offer is a monthly book club. Customers will automatically be charged and sent additional books each month. Once you’ve joined the club you can manage your account by calling 1-800-353-3140 or logging to your account online.

Preheat the oven to 425 degrees F. Line a large baking sheet with aluminum foil. Set a baking rack on the baking sheet. Put the bacon on the baking rack. Bake for 30 minutes, carefully flipping halfway through, or until desired crispness is achieved. Transfer cooked bacon to a paper towel lined plate to cool.

Heat the olive oil in a large skillet over medium heat. Rinse the baby spinach and shake lightly to remove some of the water. Put the spinach and chives in the skillet, season with salt and pepper, and cook, stirring, until the spinach is wilted. Remove cooked spinach and chives to a paper towel lined cutting board, removing as much moisture as possible. Discard the paper towels. Chop the spinach and chives roughly.

Stir the chopped spinach and chives into the lightly beaten eggs. Return to the skillet and cook until the eggs are set.

Divide the cooked eggs into four portions. If desired, spread pesto on the toasted bread, then put the bacon on one slice of bread and top it with one-fourth of the eggs. Top the eggs with microgreens if using. Complete the sandwich with the second slice of bread. Serve with extra pesto on the side if desired. (In my book you can never have enough pesto.)

About Amy

Living free of refined sugars and gluten since 2004 has allowed me to live a fulfilled, healthy life. My food cravings, migraines, and depression vanished and was able to maintain a 60+ pound weight loss. Today I live with enormous freedom. Join me as I create healthier food that's delicious. I'll help you do the same.